Chocolate cooking tips

Chocolate melts quicker when it is chopped up. Use the food chopper to chop your chocolate, before melting. 

Melting chocolate in the microwave is wonderful in a micro cookers. It melts smoothly, it doesn’t stain, and the cooker isn’t hot to touch. Microwave 1 minute on 50% power, then in 20-second increments until melted. Don’t overcook.

Be very careful when using chocolate, even the smallest amount of water droplets, can cause the melted chocolate to become lumpy and grainy.  If this should happen, add more water–lots of water can normally help the chocolate to relax again and be smooth.  

When working with chocolate, store the leftovers in a cool dry place.  If it is stored improperly or becomes too warm, it will develop a film on it called bloom.  If bloom should occur it will not taste as good as it normally does but it is still good when baking.

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